My first Negroni … was horrible. I shook it and used horribly
oxidized sweet vermouth. I didn't believe the customer that
ordered it had the ingredients right. I had a lot to learn back in '04.
In a word, the Negroni
is … quintessential.
I take my Negroni … on the rocks, well diluted. Water is a
commonly forgotten part of a Negroni.
I most love the Negroni … because of its simplicity.
My favorite Negroni
variation is … Nostrana’s “Negroni
of the Month” from November 2011. I put three months of work, tons of
burnt Campari and a whole book of studies into nailing it. It was the idea of
our VP and co-creator of the Negroni Social, Nicholas Suhor. He joked that we
should do a cocktail named “The Blonde Redhead” after one of his favorite
bands. The band’s made up of Italian twins and a Japanese female, so, I set out
to use two related Italian products and one Japanese beauty. I
ended up reading all of Kazu Uyeda's book Cocktail Techniques and employing Japanese technique by floating a large
ice cube in the martini shell. I dehydrated Campari and orange peels and
burred them up in a spice grinder as a “redhead” for the rim of the
cocktail. I never want one to end. A Sbagliato is damn delicious too.
The Blonde Redhead
1 1/4 oz. Carpano Antica
sweet vermouth
3/4 oz. Yamazaki 12-year
Japanese whisky
½ oz. Barolo chinato
Tools: mixing glass,
barspoon, strainer
Glass: coupe
Garnish: dehydrated Campari
and orange peel dust
Rim a glass 3/4 of the way
with dehydrated Campari and orange peel dust. Add all ingredients to a mixing
glass and add about 6 large ice cubes. Stir until cold, then remove one
ice cube and place it in the coupe. Strain the cocktail over the ice cube and
serve.